This Apple Cinnamon Baked Oatmeal recipe is just what you need to make for breakfast! It is as good freshly baked as it is for meal prep. This classic flavor combination smells so good when it is baking, and bonus it’s so easy to put together. This dairy-free and gluten free oatmeal bake doesn’t contain any refined sugars and is a great fiber-rich and filling breakfast or snack.
You CANNOT go wrong with apple and cinnamon baked in an oatmeal, right? This flavor combination reminds me of the little oatmeal packets I used to have when I was a kid, but of course cleaned up and using whole ingredients that I feel good about baking with and eating. It’s so easy to put together, using only one bowl and once it’s mixed together you place it in the oven and forget it. It’s perfect for breakfast, an after school snack or to bring along to a potluck.
What is baked oatmeal?
Baked oatmeal is essentially an oatmeal casserole! It combines oats, milk of choice, flavoring and eggs with hands-off baking in the oven!
How do you make baked oatmeal?
It’s so easy!
Combine your dry ingredients.
Add in your wet ingredients.
Pour into your greased, or lined with parchment paper, baking dish.
How do you serve baked oatmeal?
There are a few ways you can serve baked oatmeal, besides digging right in with a spoon! You can scoop out a serving into a bowl and add a little extra milk of choice, like a warm cereal. You can slice it and eat is as warm or cold. This makes it a great meal prep options as you can bake it and eat some immediately and pack the rest away for later.
If you like this oat recipe, check out these others:
Pre-heat oven to 350 degrees and grease an 8" x 8" oven-safe dish. If desired, prepare a parchment sling by cutting out a piece of parchment paper slightly larger than the pan and placing it inside.
In a large bowl add eggs and whisk to combine. Then almond milk, maple syrup, apple sauce, oil, and vanilla and whisk to fully combine.
To the wet ingredients add oats, baking powder, chia, cinnamon, salt and grated apples and mix until fully combined.
Pour into prepared 8"x 8" dish and bake for 40 minutes, until the center is just barely firm.
Scoop and serve warm as is or with almond milk, or cool and slice into 9 square portions.
We topped the oatmeal bake with a few pieces of diced apple. Reserve a small piece of the apple before grating if desired to top the oatmeal bake with.
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This Low Carb Tuna Casserole (With Cauliflower) is the perfect comfort food meal! It’s easy to prepare, comes together in one casserole dish, and is packed with protein, veggies and we’ve offered two versions to make it low-carb with or without gluten-free pasta. Made in partnership with my friends at Genova Seafood.
Low Carb Tuna Casserole (With Cauliflower)
Tuna casserole is such a classic comfort food! It’s creamy, cheesy and delicious but typically loaded with pasta and processed condensed soup! No hate on that version, but we decided it was time to re-make this dish making it gluten-free and low-carb. We tested two versions, one with pasta and one without so you can choose what amount of carbs you’d like!
For the lower carb version, we use half cauliflower and half brown rice pasta. This version is a bit more kid-friendly and has more of a classic feel to it. For our low carb version we completely swapped out the pasta for cauliflower to keep all that decadent creaminess without any of the guilt for all of those on a low carb diet (oh hey keto diet). Either way, with whatever version you choose, you’re going to be satisfied after eating this tuna noodle casserole!
Of course we made this in partnernship with my friends at Genova Seafood. They are my favorite, trusted tuna company. Genova sources 100% of their tuna from fisheries that are MSC certified, meaning their tuna is sustainably sourced! It honestly is the best premium tuna in the purest olive oil. It is my favorite tasting tuna out there! Always non-GMO, wild-caught, and has 14g of protein in every serving!
MSC certified products must meet rigorous standards for sustainable fishing practices, like limiting by-catch (unwanted fish), avoiding overfishing and protecting marine environments. Today, only 12% of global wild caught seafood is MSC certified, and Genova Seafood is one of the companies working hard to make a change!
How do you make homemade tuna noodle casserole?
If you’re making the pasta version you boil the pasta until al dente.
Saute your aromatics. Here we are using onion, celery and garlic.
Make your base cheese-y sauce (also called a béchamel), using gluten-free ingredients, of course.
Add in the cauliflower and cooked pasta (if using) and bake! We love using an oven safe pan to both start the casserole on the stove and then finish in the oven.
Cooking tools we used with this recipe:
Heavy Bottom Pan (We use one that doubles as an oven safe dish to keep the clean-up minimal)
Add cauliflower and simmer for 5 minutes, stirring occasionally.
Remove from heat and stir in 1/2 cup of cheese. Then add in Genova Seafood Tuna, al dente cooked pasta (Omit for Low Carb Version), frozen peas and mix to fully combine.
Pour into an oven safe dish (if not using one already) and top with remaining 1/4 cup cheese and bake until cauliflower is tender and cheese is melted, 15-20 minutes. If you want the cheese to be bubbly and slightly browned, place under the broiler for 3-5 minutes.
Top with scallions and let sit for 5 minutes before serving.
The sauce may seem really thick before it goes in to the oven, but the cauliflower and the tuna exude a lot of liquid so the extra thick sauce stops it from becoming to0 watery after it is baked.
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My new favorite Fall faux pasta dish is this Creamy Pumpkin Casserole. I love savory pumpkin dishes just as much as I love baked goods with pumpkin in it! This creamy casserole has pumpkin, spinach, and chicken slathered in the most delicious sauce, then baked to perfection.
I am so excited to partner with my friends at Pacific Foods to bring you today’s recipe. It’s not one you’ll want to miss! It uses both a dairy-free milk and their pumpkin puree (which is my all-time favorite), more on that below.
Look at that creamy bite of heaven!
Let’s talk about pumpkin puree for a second. This pumpkin from Pacific Foods is hands down my favorite. There’s only ONE ingredient: Pumpkin. That’s it, friends, nothing added! It has a great shelf life, is smooth and delicious, and is often a great sub in cooking and baking. In my recipes that call for applesauce, I’ll often sub it for pumpkin puree for a wonderful twist! AND personally, I find easier to store versus can, if you don’t use it all!
Pre-heat oven to 400 degrees°F. Cut spaghetti squash in half and scoop out seeds.
Drizzle with 1 teaspoon of oil then place face side down on a parchment lined sheet tray.
Drizzle skin of squash with 2 teaspoons of oil and add 2 tablespoons of water to the pan to make the cooking process faster.
Place squash in the oven and bake for 40 minutes, turning part way through.
In a small bowl mix all sauce ingredients together and set aside.
In a skillet over medium heat heat 1 tablespoon oil and add onion shallots, and garlic cook for 1-2 minutes, until shallot just starts to become translucent. Add in pumpkin or squash and cook until tender, about 8-10 minutes.
4. In a separate skillet, cook cubed chicken with 2 teaspoons of oil until chicken is white, and fully cooked through. Sprinkle 1/2 teaspoon of salt and pepper over chicken. Add in 2 cups of spinach and cook for 3-5 minutes, until spinach starts to wilt. Remove from heat and set aside.
5. Take spaghetti squash out of oven, let cool. Using a fork scrape out the spaghetti squash into a greased casserole pan. Add in chicken/spinach mixture and pumpkin or squash mixture, and add the sauce. Toss to combine. Top with Parmesan if desired. Bake at 400 degrees for 10 minutes, and broil for 5 minutes.
How To Cube A Pumpkin: Cut pumpkin in half. Clean out pumpkin halves, spooning out the seeds and pulp. Place pumpkin half on a cutting board. Then, using a downward motion with the knife, remove the peel in small sections. Cut peeled pumpkin into wedges, then hold wedges and cut into cubes.
This Chocolate Chip Banana Pancake Casserole is going to be the new hit of your brunch and weekend parties. It’s made with my popular fluffy paleo pancakes, and really, who doesn’t love a chocolate chip and banana combination?
I think my new favorite thing is a meal made in casserole form. It’s like the new one-pan meals and bowls that I’ve been loving. Easy to transport and fun to eat. Plus, all the flavors come together in the most delightful way.
If you follow me on SnapChat (username: Lexiscleankitch), you know I’ve been cooking up a storm for my upcoming cookbook! I’ve been blogging less and I seriously hate not connecting with all of you more. BUT, there is light at the end of the tunnel and I’ll soon be back to our regularly scheduled programming!
This breakfast casserole requires a tiny bit of extra work from your traditional pancakes, but it’s super delicious and so fun to eat– it’s worth it!
Last week I realized that there are so many recipes that I love and/or want to conquer that aren’t on LCK in any variation. Well, I didn’t just realize this last weekend, but a little light went off in my head that reminded me to do some work on my ever-growing recipe idea list (major fun lists in the note section of my iPhone). A sneak peek into my notes? NY-Style Coffee Crumb Cakes, Jamaican Jerk Chicken Bites, Black and White Cookies, “Spaghetti” Alfredo with Bacon and Caramelized Onions, Oreos, Mini Cheesecakes, the list goes on and on and I am certainly ready!
If you have been here before you may already know that I love to entertain. I also love to prep meals in advance for the days ahead. Casseroles, in particular… totally missing from here! I have one bake, which I love and am now reminded that I need to make that dish way more often. They are pretty perfect for exactly what I love, having family and friends over for a nice brunch, and making a meal that last for a few days.
Totally perfect. Mexican is one of my favorite cuisines, and I firmly believe it’s even better for breakfast.
7. Using a slotted spoon, transfer mixture to your 9 in. casserole dish (leaving excess liquid behind)
8. Crack eggs on top and bake for 25-30 minutes or until egg whites are cooked
9. Serve hot with your favorite Mexican toppings!
Note: information done with grass-fed beef, servings can be split for 6 as well
Amount Per Serving: 1
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Another Healthy Holiday Recipe for you, and this week it’s a side dish. This sweet potato casserole with candied pecans makes the absolute perfect side dish at your Thanksgiving dinner or at your December holiday party.
Do you want to know the best part? It’s lighter than your typical sweet potato casserole and free of refined sugar! You and your guests won’t feel guilty indulging in this sweet side.
In a large pot place cubed sweet potatoes and cover with water.
Cover and let boil for 15 minutes until fork-tender.
Drain water, add remaining ingredients (honey/maple, butter, spices), and mash using an immersion blender or a potato masher.
Spread evenly into your lightly sprayed casserole dish.
In a small pan, add 1 cup pecans and heat for 30 seconds over medium heat, add maple syrup or honey and mix to coat all pecans, once boiling, remove from heat, and let cool spread out on a baking sheet covered in parchment paper or your baking liner.
Taking this dish with you? Pack it in this neat hot and cold carrier.
Don't forget your serving utensils!
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